Cast-iron grilled achiote, cumin, paprika, black pepper, and garlic-rubbed chicken breast with grilled onions, zucchini, and jalapenos.
Grilled chicken and vegetables are one of my favorite weeknight family meals. It comes together in one pan. It’s a fun interactive way to eat as a family and I have leftovers for wraps and salads later. So it’s generally a two or three for one! Today I decided to rub my chicken with classic Mexican spices and to throw on some easy vegetables that add a lot of bulk and flavor. This is my favorite super simple go-to chicken fajita marinade. Check out my tips and tricks below for the best achiote grilled chicken. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE ACHIOTE GRILLED CHICKEN
veg first: start with the longer cooking vegetables first. such as onions and peppers. vegetables like zucchini should be left undercooked so that when you reheat everything they still keep their shape and texture.
garlic butter finish: i love to end grilled anything with garlic butter, especially if it’s intended for fajitas. all it is is ghee (clarified butter) and a tablespoon or two of minced garlic and a pinch of salt. doing this makes you restaurant-quality fajitas at home.
one pan; make this in one pan. starting with the chicken can make the skillet to oily and caky. which doesn’t end well for the final result of the vegetables that need direct contact with the pan. start with the vegetables first. that will also help season the pan and add more flavor to the chicken.
sheet pan it: keeping a sheet pan handy is always my saving grace when I’m grilling fajitas. i prefer to keep all the veggies together on a sheet tray while i wait for the protein to finish. only add the protein once fully cooked and rested which will keep the juices from getting into everything that’s on the pan.
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